Storm the Cassoulet

Califlower Crust Pizza

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INGREDIENTS:

PIZZA CRUST

1 head cauliflower, coarsely chopped

3/4 cup shredded part-skim mozzarella cheese

3/4 cup shredded or grated parmesan cheese

4 egg whites

1 tablespoon Italian seasoning

1/2 teaspoon garlic powder

kosher salt, to taste

ground black pepper, to taste

TOPPINGS

1/2 cup pizza sauce

1/2 cup shredded part-skim mozzarella cheese

1/4 cup grated parmesan cheese

vegetables toppings of choice (like peppers, onions, mushrooms, spinach)

crushed red pepper (optional)

oregano (optional)

PREPARATION:

Preheat oven to 450 degrees.

Place cauliflower florets in food processor and pulse until finely chopped with no chunks.

Transfer chopped cauliflower to bowl, cover with paper towel and microwave for 8 minutes until cooked through. Allow to cool briefly before squeezing out as much water as possible with a cheese cloth or paper towels (really try to get all of it out for a crispy crust).

Mash the cauliflower and let cool for about ten minutes.

Add mozzarella cheese, parmesan cheese, Italian seasoning, garlic powder, egg whites, salt and pepper to mashed cauliflower. Mix thoroughly.

Cover large baking sheet with tin foil and coat with oil spray.  Pour cauliflower “dough” on tin foil and shape into pizza crust. Place in oven for 15-20 minutes until golden brown and crispy.

Add sauce, cheese, vegetable toppings and additional seasonings (like crushed red pepper and oregano). Place under broiler until cheese is hot and bubbly.

Slice and enjoy!

 

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Prosciutto Pizza with Califlower Crust

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Ingredients

1 small head cauliflower, chopped (about 5 cups)
2 ounces shredded Asiago (1 cup)
1 large egg
1/2 teaspoon dried Italian seasoning or oregano
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Olive oil, for brushing
1 1/2 cups shredded mozzarella (6 ounces)
1/2 cup marinara sauce
4 slices prosciutto (1 ounce), sliced into ribbons
Crushed red pepper flakes, for sprinkling
1/4 cup fresh basil leaves, torn

Special equipment: A pizza stone or baking sheet; a pizza peel, flat cutting board or cookie sheet; and a clean kitchen towel.

Method:

Preheat a pizza stone or clean baking sheet in an oven to 425 degrees F.

Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.  Microwave it for about 6 minutes.

Transfer the cauliflower to a large bowl. Pour onto a clean kitchen towel and wring out as much moisture as you can.  Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched.

Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 30 minutes.

Remove the crust from the oven, sprinkle with the mozzarella FIRST and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding). Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.

Sprinkle with the basil just before serving.

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Slow Roasted Tomato Sauce

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This is a slow-roasted version of stove-top tomato sauce, and it’s jam-packed with flavor. You’ll want to have it with everything — not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.

Ingredients:

1 pound, 6 ounces cherry tomatoes

3 cloves garlic, smashed

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon fresh thyme (or maybe fresh basil?)

2 teaspoons packed light-brown sugar

1 teaspoon coarse salt

Method:

Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.

Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

 

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Zucchini, Squash, Onion and Cheese Casserole

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Ingredients:

2-3 T Olive oil (plus tiny bit more for drizzling at the end)

1 medium onion, sliced thin

3 cloves garlic, finely diced

1 medium zucchini, ends cut off and thinly sliced into circles

1 medium summer squash, ends cut off and thinly sliced into circles

pinch of freshly grated nutmeg

2 cups shredded white cheddar cheese

1/2 cup Rosemary Asiago Cheese (or other cheese of choice)

1/3 +1/4 cup panko crumbs

Grated Parmesan for dusting on top

Salt and pepper to taste

Fresh chopped Italian Parsley for garnish (optional)

Method:

Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6-8 minutes.

Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes.

Add fresh grated nutmeg, pinch of salt and pepper and stir in well.

Remove from heat and place contents of the pan into a large bowl to let cool slightly.

Preheat oven to 375.

Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined.

Add contents of bowl to a glass casserole dish (8×8) At this point taste test for salt and pepper – add some only if needed.

sprinkle the top with the remaining panko and Parmesan cheese. Drizzle with just a touch of olive oil.

Place in the oven and bake about 10 minutes or until is gets bubbly around the edges.

Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.

Remove from the oven and let sit about 10 minutes before serving.

Garnish with fresh chopped Italian parsley and enjoy!

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Carrot Cake Pancakes with Cinnamon Honey Butter

carrot cake

Ingredients:

1 1/4 cups all purpose flour
1/4 cup toasted chopped walnuts
2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
pinch of ground ginger
1/4 cup dark brown sugar
3/4 cup buttermilk
1 tablespoon canola or vegetable oil
1 1/2 teaspoon vanilla
2 large eggs – lightly beaten
2 cups grated carrot – about 1 pound
1 tablespoon orange zest
butter for pan
cinnamon honey butter (recipe below)
maple syrup or marscapone cheese, optional
Can also add golden raisins, optional

Method:

Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.

In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together.

Add sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix.

Fold in the carrots, orange zest and walnuts.
Heat a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.
Keep pancakes warm in 190 degree oven until you are ready to serve. Serve with cinnamon honey butter (recipe below) and good ole maple syrup.

Cinnamon Honey Butter
Ingredients:

3 tablespoons softened unsalted butter
2 tablespoons honey
pinch of cinnamon
pinch of salt

Method:

Combine all the ingredients in a small bowl until well incorporated.

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Ingredients:

1 pound plum tomatoes, cut into 1-inch chunks
1 red bell pepper, cut into 3/4-inch pieces
1 zucchini, quartered lengthwise, cut crosswise into ¾-inch chunks
1 onion, halved lengthwise, sliced
2 large garlic cloves, minced
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
4 large eggs
¼ cup grated fat-free Parmesan cheese

Method:

Heat oven to 400°F and spread a large, shallow roasting pan with nonstick spray.

Put tomatoes, pepper, zucchini, onion, garlic, basil, salt, and pepper in pan and spray with nonstick spray; toss to coat. Roast, stirring occasionally, until vegetables are browed and crisp-tender, about 30 minutes.

Spray 8- or 10-oz ramekins or custard cups with nonstick spray. Divide vegetables evenly among cups. Make a well in the center of the vegetables and carefully break 1 egg into each cup. Sprinkle with Parmesan cheese. Place cups on baking sheet and bake until eggs are just set, 20 to 25 minutes.

Cook’s note: To make it a meal, serve baked eggs with reduced-calorie whole-wheat toast.

Makes 4 servings.

Per serving (1 ramekin): 157 cal, 6 g total fat, 2g sat fat, 0g trans fat, 191 mg cholesterol, 455 mg sodium, 15g carb, 3g fiber, 12g protein, 142 mg calcium.

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Corn Bake

cornbake

Ingredients:

1 small onion, diced

½ small green pepper, diced

½ cup butter

1 cup grated cheddar cheese

1 can cream style corn

1 can whole kernel corn (don’t drain)

1 8-oz box corn muffin mix

1 cup sour cream

3 eggs

Method:

Preheat oven to 350 degrees.

Sauté onion and green pepper in butter.

Mix both cans of corn, muffin mix, and eggs.

Add the sautéed mixture and pour into a 2-qt casserole dish.

Mix sour cream and grated cheese.

Spoon on top of the corn.

Bake for 45 min.

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Creamy Spinach Stuffed Chicken

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Ingredients:

1 lb boneless, skinless chicken breasts
4 oz low fat pepper jack shredded cheese (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs or Panko
1 tbsp cajun seasoning (optional)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Method:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet . Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving.

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Loaded Califlower

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Great for Low Carbers –
Just like mac and cheese without the pasta

Ingredients:

2 lbs cauliflower florets 8 oz shredded sharp cheddar cheese, divided 8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Method:

Preheat oven to 350 degrees.

Steam cauliflower florets until tender.

While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.

Stir in sliced green onions, chopped bacon, and garlic.  Set aside.

Drain any liquid from steamed cauliflower and add to cheese mixture.

Stir cauliflower and cheese mixture together.  Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.

Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.

Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

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Cracker Barrel Broccoli Cheddar Chicken

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Ingredients:

4 boneless skinless chicken breasts
1 can of Campbell’s Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt

Method:

Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.

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